4 Pittsburgh Brunches We Don’t Want To Live Without

Whether you’re craving dippy eggs and home fries or a towering stack of pancakes, there's a spot in the city for you. We’re dishing on the meals worth waking up for on the City Cast Pittsburgh podcast — and sharing a few of our best brunch tips ⬇️

🥐 Anthos Bakery & Cafe

📍Castle Shannon

Head to this South Hills gem on Saturday or Sunday for Greek twists on breakfast classics: like French toast made with sweet Easter bread or a Croque Madame stacked with rosemary ham, gruyere cheese, and béchamel. Order pastries for the table like Loukoumades (Greek honey puffs). Tip: Check out the cute patio outside, perfect for sunny days with sunny-side up eggs. — Francesca Dabecco, senior newsletter editor

🚂 Grand Concourse

📍Station Square

Nosh on all-you-can-eat classics, plus roasted veggies, carved meats, fresh doughnuts, cold salads, and more inside the ornately-restored former home of the Pittsburgh & Lake Erie Railroad Station on the South Side. Brunch is served Sundays from 9 a.m. to 2:30 p.m. Don’t skip the cocktails and coffee. You definitely want a reservation. — Megan Harris, host

🍳 Lola's Eatery

📍Lawrenceville

Heinz might be king in Pittsburgh, but the banana ketchup on the Spam n'at is the perfect sweet and tangy complement to the rice and meat. Brunch isn't just for Sundays here; there are rotating specials during their weekday hours. The breakfast egg rolls, lumpia, hash browns, and home fries are all fried to perfection — so bring friends to share them all. Bonus points for having a bagel with pork roll on the menu, which makes my New Jersey heart so happy! — Sophia Lo, producer

🥯 Scratch & Co.

📍Troy Hill

Grab a window seat in this cozy, sunlit spot on a Sunday and enjoy a fresh bagel with horseradish and dill schmear or a perfectly spicy shakshuka. If you like a little booze with your brunch, order from the impressive seasonal cocktail menu. On my last visit, I tried their “curry me banana” with cold brew concentrate, coffee liqueur and banana-curry foam. It was the ideal brunch beverage! — Mallory Falk, executive producer